However,with Memorial Day – and the unofficial start of summer – just around the corner, you may think soup season is over. Well, for most soups it is. But there is one exception: this delicious calm bake soup, which is perfect for summer. It has all of the ingredients of a delicious clam bake, except for the sand in your shorts. This recipe comes from Rachael Ray.
- 2 tablespoons extra-virgin olive oil
- 1 pound kielbasa, diced
- 1 ½ pounds small red or Yukon gold potatoes
- 1 large onion, chopped
- 4 ribs celery, chopped
- 1 bay leaf
- 5 to 6 sprigs fresh thyme
- Salt and freshly ground black pepper
- 2 pounds large shrimp, peeled and deveined
- 1 rounded tablespoon seafood seasoning (recommended: Old Bay)
- 3 cups frozen corn kernels
- 1 (15-ounce) can diced fire-roasted tomatoes
- 1 quart chicken stock
- 32 littleneck clams
- Hot sauce, to taste
- 1 lemon, zested and juiced
Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 4 to 5 minutes. Add the potatoes, onions, celery, bay leaf, thyme, and salt and pepper and let the veggies soften up, about 10 minutes, stirring occasionally.
Pat shrimp dry and toss with a rounded tablespoon of seafood seasoning.
Add to your pot the corn, tomatoes and stock. Cover and bring to a boil. Cook for 4 to 5 minutes. Add the shrimp and clams and cover. Cook until shrimp are pink and firm and the clams have opened up. It usually takes 5 to 6 minutes. Finish off the soup with a few drops – or more, if you like – of hot sauce and lemon zest and juice.
This soup is almost like having a clam bake at the beach. If you’re landlocked, like I am, eat it on your porch, close your eyes and imagine you’re in New England.